pumpkin patch turkey chili

Here’s a recipe for an incredibly delicious, easy and healthy chili. It features pumpkin (lots of pumpkin) but once everything is mixed in you don’t really notice an overpowering, pumpkin-y flavor. If you’re serving people who claim to not like pumpkin, don’t even bother telling them it’s in there. This is a good “fake out” dish to serve kiddos who won’t eat their veggies.

Don’t be intimidated by the long ingredient list. This recipe is very quick and easy to prepare.

serves 8 (or more)

1 lb. 85% lean ground turkey

1 teaspoon ground pink Himalayan sea salt (or regular salt)

1/2 teaspoon freshly ground black pepper

4 Tablespoons extra virgin olive oil

2 medium onions, diced

2 cups peeled, diced butternut squash

1 large green bell pepper, seeds and stem removed, diced

3 large garlic cloves, minced

1 jalapeno, stem removed, chopped fine

1 medium size zucchini, diced

1 (15 oz.) can pure pumpkin puree

1 (28 oz.) can crushed Roma tomatoes + juices

1 (15 oz.) can black beans, drained and rinsed well

4 cups (32 oz.) unsalted beef stock/broth

2 Tablespoons Worcestershire sauce

1 Tablespoon dry oregano

1 Tablespoon cumin

1 Tablespoon mild chili powder

1 Tablespoon smoked paprika

1 teaspoon pumpkin pie spice

1/2 teaspoon cayenne pepper (or more if you like spicy)

Brown the turkey in a skillet, breaking it up into little chunks as it cooks. Drain, mix in salt and pepper, and set aside.